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Entrecôte (sirloin)

Braised entrecôte from Erken 1914: 1.5 kg sirloin larded with strips of pork fat, braised in a cast-iron pot with onion, carrot, herbs, bouillon and madeira, served sliced with strained jus and a garnish of stuffed tomatoes, salad, mushrooms and roasted potatoes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 177 (falt i det fri)

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About the dish

Erken describes a classic braising of entrecôte in a cast-iron pot, originally with embers on the lid to give even top and bottom heat – the forerunner of oven braising. The meat is larded with strips of pork fat to keep it juicy.

How to make it

  1. 1

    Prepare the meat

    Cut the meat from the sirloin or from the loin between the ribs. Lard it in several rows with finely cut strips of pork fat and rub it with salt.

  2. 2

    Put in the pot

    Place the fillet in a cast-iron pot together with whole cleaned onions, cut-up carrots, the parsley and chive bundle, the butter, the bouillon and the madeira. Lay a greased paper over the meat.

  3. 3

    Bring to a boil

    Boil over good heat for the first quarter hour, then let it simmer gently for a quarter hour.

  4. 4

    Braise

    Put the lid on the pot and place it in the oven at about 175 °C (345 °F) so the heat is distributed evenly above and below. Continue cooking until the meat is tender, about 1 hour.

  5. 5

    Sauce and serving

    Strain off the jus, bring it to a boil and season. Slice the meat, reassemble it on the platter and pour the jus over. Garnish with stuffed tomatoes, salad, mushrooms and roasted potatoes.

Changes from the original

Measurements converted to modern units (l, dl, g). 'Flesk' is rendered as fresh, fatty pork belly fat for larding. Embers on the lid have been replaced with braising in the oven at about 175 °C (345 °F). The method is divided into numbered steps.

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Time machine – what changed?

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From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 207)~78% of the text changedremovedadded
1,5 kg Entre-cotes (ytterfilet). 1½ kg. ytterfilet av okse (eventuelt kjøtt fra kammen mellom ribbene). 1,5 l buljong. 1½ l. buljong 1 dl madeira. del. madeira 2 stk løk (renset). 50 g smør. gr. smør 2 stk gulrøtter (oppskåret). 1 gulerøtter en liten kvast persille og gressløk (bundet sammen). 100 g gr. flesk (skåret i fine strimler til spekking). 1 ts salt (etter smak). Skjær kjøttet salt. Kjøttet skjæres ut enten av ytterfileten (mørbradstykket) eller av kammen mellom ribbene. Spekk det (mellem ribbenene). Spekkes i flere rader rekker med finskårne fleskestrimler og gni det med salt.. Legg fileten i en fleskestrimler. I jerngryte sammen legges fileten med hel renset den rensede løk, oppskårne gulrøtter, persille- opskårne gulerøtter, persille og gressløkkvasten, smøret, buljongen gressløkkvasten samt buljong og madeiraen. Legg vin. Over dette legges et smurt papir over kjøttet.. Kok papir. Kokes over god varme det første kvarteret, la kvarter, senere småsurrer det deretter surre svakt et kvarter.. Legg lokk kvarter. Lokk legges på gryten gryten, og sett den i ovn ved ca. 175 °C slik på dette legges glør, således at varmen fordeles jevnt over overvarme og under. Stek videre til undervarme blir like. Når kjøttet er mørt, omtrent 1 time.. Sil av skyen, gi den siles skyen fra, gis igjen et oppkok opkok og smak til. Skjær kjøttet helles over kjøttet, som er skåret op i skiver, legg det skiver og lagt sammen igjen på fatet og hell skyen over. Pynt fatet. Serveres med farserte tomater, salat, sjampinjonger champignons og ristede poteter. Utenom den fylte tomat legges ristede champignons.

Note on Modernised

Mål omregnet til moderne enheter (l, dl, g). «Flesk» er gjengitt som fersk, feit svinesideflesk til spekking. Glør på lokket er erstattet med braisering i stekeovn ved ca. 175 °C. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

Which cut is used for this entrecôte?
The recipe uses 1 1/2 kg sirloin – the opposite side from the tenderloin – but the meat can also be cut from the loin, between the ribs.
How long and how should the meat be cooked?
The meat is boiled over good heat for the first quarter hour, then simmers gently for a quarter hour. Then the lid is placed on the pot with embers on top, so that the top and bottom heat are equal, and it stands until the meat is tender. Allow around 110 minutes in all.
What gives the meat flavor and juiciness?
The fillet is larded in several rows with finely cut strips of pork fat (100 g pork fat), and cooked with onion, carrot, a parsley and chive bundle, 1 1/2 l bouillon and 1 dl madeira. A greased paper is laid over the meat during cooking.
What is done with the stock at the end?
When the meat is tender, the jus is strained off and brought back to a boil so it can be used as a sauce for the meat.

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